Gingerbread Trifle With Cognac Custard And Pears Recipes

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GINGERBREAD PEAR TRIFLE



Gingerbread Pear Trifle image

Make and share this Gingerbread Pear Trifle recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 23

4 tablespoons butter, softened, plus more for pan
1 1/2 cups flour
1 tablespoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1 1/4 cups granulated sugar
4 large eggs
1/2 cup applesauce
1/2 cup molasses
1 tablespoon grated fresh ginger
1/2 teaspoon grated fresh ginger
1 tablespoon vegetable oil
3 bosc pears, peeled, cored, and sliced
2 tablespoons light brown sugar
2 1/2 cups half-and-half
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
3 tablespoons brandy
1/4 cup crystallized ginger, finely chopped

Steps:

  • Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
  • Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
  • Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
  • Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
  • Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
  • Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
  • Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
  • 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

Nutrition Facts : Calories 336.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 94.9, Sodium 447.3, Carbohydrate 45.6, Fiber 1.6, Sugar 27.4, Protein 4.4

GINGERBREAD TRIFLE



Gingerbread Trifle image

"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

Nutrition Facts :

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